Green Veggie Recipe

green veggie recipe title

As noted last week, I am undertaking a challenge at the gym I attend which is encompasses exercise and nutrition.  For the nutrition component we are using the Zone model.

At two weeks into the challenge, I have never eaten so many veggies in all my life!  I have never been a great veggie eater, particularly of the green variety, so I have found this quite challenging.

Thankfully a friend Alison sent me an email recently with a recipe which was a winner for her and for the neighbours’ kids.  It was based on a recipe from Madhur Jaffrey’s world vegetarian book.  Alison is not only a good cook, but an expert in children’s literacy and runs an amazing blog which I have linked to many times – Spelfabet.  Be sure to check it out if you haven’t done so already.

So from the rough details Alison gave me, I can up with a green veggie recipe, which saw me happily eating broccoli.  My kids unfortunately didn’t go for it, but it is a winner taste wise and is filling – I have cooked it a number of times again already.

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Green Veggie Recipe
 
Prep time
Cook time
Total time
 
Author::
Recipe type: Vegetarian
Serves: 4
Ingredients:
  • 280 grams broccoli (2 blocks carbs)
  • 60 grams baby spinach (0.5 block carbs)
  • 50 grams onions which is about half an onion (0.5 block carbs)
  • 1 clove garlic
  • 1.38 tsp macadamia oil (3 blocks fat)
  • Optional - 85 grams chicken cooked (3 blocks protein) - I served mine up with chicken but you could serve it with anything you like or eat it on its own!
Method:
  1. Steam broccoli for about 3 - 5 minutes.
  2. While broccoli is cooking, finely chop onion and prepare garlic for mincing.
  3. Run broccoli under cold water to refresh and chop roughly.
  4. Add oil to a medium sized frying pan and fry onion on low heat. If you are using a small amount of oil, cooking on a low heat helps prevent sticking and over cooking.
  5. Mince the garlic into the pan and fry for another minute or so.
  6. Add broccoli and spinach to the pan and stir.
  7. Serve as a side dish with your meat or on its own.
Notes:
This recipe cooked as listed is a 3 block zone meal for one person. However if you are just cooking the dish as a side, it would feed about four adults.

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Our Family Menu Plan For This Week

I am going away for over a week, so this is the menu plan for the family while I am away. I have already cooked a number of these dishes, so for many of them it will be heat and serve!

Day

Week Commencing 29th June

Satsimple-pasta-with-chicken-and-spinachPasta with chicken and baby spinach
SunSlow Cooker Roast Beef
Slow cooker roast beef
MonLamb Souvlaki Wraps Kids Self ServeSouvlaki
Tuesausgaes and saladSausage and veg
WedMexibake - Mexican Family MealMexibake
Thuslow cooker spag bolSlow cooker spaghetti bolognese
Frieasy-fried-rice-recipeFried rice
Shopping ListWeekly menu plan shopping list for 29th June 2013

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. You might like to also check out Planning With Kids Menu Planning App.

Menu Planner App

The kid friendly menu planning app allows you to:

  • Create weekly menu plans quickly, choosing as many meals per day as you would like to plan for.
  • Generate the shopping list for all the meals selected.
  • Modify the shopping list to check off items you already have at home.
  • Email the shopping list to yourself and/or others.

The most popular recipes from the blog have been included and more will be added on a weekly basis. The app will notify you when new recipes have been added, so you will be able to deliver plenty of variety in your family’s menu plans. Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog.

Do you have a favourite way of jazzing up veggies?

Comments

  1. Katie Lindsay says

    How do you measure 1.38tsp?

    I’m not much of a vegie lover either, but I recently learned to roast brussel sprouts – much better!

      • Katie Lindsay says

        I still don’t love them the way Mum or my husband do, but I’m quite happy to eat some this way.

        Halve or quarter them, toss in olive oil and salt/pepper/preferred spices. Bake in a hot oven for about 20 minutes – until outer leaves are golden – brown

        • says

          Yum, that sounds delish! I never liked brussel sprouts till I lived with an apprentice chef when I first moved out of home. It wasn’t that he did anything special with them either, but they can be really bitter if you don’t cook them right. Or just soggy!

  2. Lesley Needham says

    I just tried the recipe. A nice healthy side dish. I think it would be nice with roasted almonds added.

  3. says

    Yum I love broccoli, so that looks delicious. Sadly my husband despises it :( I will still try it though, maybe just for my lunch. My girls should both be happy to try it, they like broccoli well enough.